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The use of fats in pig rations

Published online by Cambridge University Press:  27 March 2009

H. S. Bayley  and
D. Lewis
H. S. Bayley
Affiliation:
University of Nottingham School of Agriculture, Sutton Bonington, Loughborough
D. Lewis
Affiliation:
University of Nottingham School of Agriculture, Sutton Bonington, Loughborough
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Extract

1. An experiment has been carried out using 64 pigs individually fed. They received a common ‘grower’ ration to 120 lb. live weight and were then divided into four groups. The ‘finisher’ rations contained 0, 2·5, 5 or 10% fat.

2. The rations containing more fat also had a higher protein content and the scales of feeding were so arranged that the pigs received the same daily intake of protein and ‘energy’.

3. The growth rate was slightly more rapid with the fat-supplemented diets and the carcass characteristics were not in any way impaired.

4. The efficiency of feed utilization (f.c.r.) improved considerably when fat was included in the ration: the f.c.r. was 3·93 in the absence of fat and 3·30 when the ration contained 10% added fat.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 61 , Issue 1 , August 1963 , pp. 121 - 125
Copyright
Copyright © Cambridge University Press 1963

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References

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